Postby N3Roaster » Mon Jun 09, 2014 3:20 pm
You'll get some variation depending on the level of experience in sample roasting and cupping available and in some cases subject to equipment limitations but in my experience people are generally trying to stick with the standards when it comes to cupping. This is based on cupping experience in Brazil, Costa Rica, El Salvador, and Ethiopia, but my experience might be a little bit out of the norm as probably at least two thirds of the cuppings I've done at origin have had at least one resident Q grader at the table as well. If it's a more informal tasting (pot of coffee with breakfast) there's likely to be more variation. Personally, I'd rather just have green samples and do the roasting and cupping in my own facilities.
Neal